Name: Summer Peach Pie Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 350 min
Ingredients: 1 box white cake mix ((13.25 to 15.25 ounces), plus the eggs, oil and water listed on the box); 1 can peach pie filling ((21 ounces)); 1/3 cup heavy cream; 8 ounces whipped topping (thawed); 1/4 teaspoon ground nutmeg; 1 cup sliced peaches (fresh, or canned and drained, for topping)

This Summer Peach Pie Poke Cake is a light, fluffy white cake soaked with a creamy blend of peach pie filling and heavy cream, then finished with a cloud of whipped topping and a dusting of nutmeg. It tastes like peach pie and peaches and cream at the same time, and it takes about 15 minutes of hands-on work. Looking for more ideas? Browse all of our easy poke cake recipes.

Slice of Summer Peach Pie Poke Cake topped with whipped topping, nutmeg and a peach slice on a white plate

While Georgia may be the official Peach State, all across the United States, summertime is synonymous with peach-picking. Peach season starts in May and runs until late September, but it reaches its ripe, juicy peak in July and August, which means no summer barbecue or picnic is complete without a sweet peach treat. Traditional peach pie and peach cobbler are always a hit, but this easy peach poke cake is a true crowd-pleaser, and it travels far better than a pie does.

Poke cake was created in 1969 by General Foods as a way to sell more of their flagship product, Jell-O. The original version is a white sheet cake with holes poked all over the top, then flooded with strawberry gelatin so it fills every hole. Bakers have since moved on to fillings of all kinds, from pudding and caramel to fruit purées and boozy cocktail mixers. In this version, blended peach pie filling seeps into the cake and gives every bite classic peach pie flavor.

Key Ingredients & Substitutions

White cake mix. A boxed mix keeps this simple and gives a soft, tender crumb that soaks up the filling beautifully. Most boxes are now 13.25 to 15.25 ounces rather than the older 18.25-ounce size, and any of them work in a 9x13 pan. Yellow cake mix or a homemade white sheet cake are both good swaps.
Peach pie filling. One 21-ounce can of Comstock peach pie filling gives you thick, glossy peach pieces with a little spice. Blending it with cream turns it into a pourable sauce that sinks into the holes instead of sitting on top.
Canned vs. fresh peaches. For a peach poke cake with canned peaches, swap the pie filling for a 15-ounce can of sliced peaches, drained, blended with about ½ cup sweetened condensed milk; it is a little sweeter and less spiced. Fresh peaches work too: peel and slice 2 ripe peaches, simmer them for 5 minutes with ¼ cup sugar and 1 tablespoon cornstarch until thick, cool, then blend.
Heavy cream. Just ⅓ cup loosens the pie filling and makes it taste like peaches and cream. Half-and-half or whole milk will do in a pinch, but the filling will be a bit thinner.
Peach Jell-O (optional). If you love the classic gelatin-style poke cake, a box of Jell-O peach gelatin turns this into a peach jello poke cake; see Variations below for how to layer it in.
Whipped topping. An 8-ounce tub of frozen whipped topping, thawed, holds up best in the fridge. For homemade, whip 1 ½ cups heavy cream with 3 tablespoons powdered sugar to stiff peaks.
Nutmeg and peach slices. A light dusting of ground nutmeg adds a warm, pie-like note, and a few fresh or canned peach slices on top tell everyone what's inside. Cinnamon works if you don't have nutmeg.

How to Make Summer Peach Pie Poke Cake Step by Step

Step 1: Bake the cake in a greased 9x13 baking dish according to the package instructions, then let it cool completely.

Step 2: Using the handle of a wooden spoon, poke holes all over the top of the cake, about an inch apart.

Step 3: Blend the peach pie filling with ⅓ cup heavy cream in a blender until smooth, then pour it evenly over the cake, making sure it runs into the holes.

Baked white sheet cake with holes poked in the top next to a glass blender jar of peach pie filling and cream

Step 4: Spread the whipped topping evenly over the peach layer and sprinkle with nutmeg.

Finished Summer Peach Pie Poke Cake in the baking dish with whipped topping and a sprinkle of nutmeg

Step 5: Chill for at least 4 hours so the filling sets into the cake.

Step 6: Top with fresh or canned peach slices just before serving. Enjoy!

Helpful Tips

Let the cake cool completely. A warm cake melts whipped topping and turns soft and soggy under the filling. Give it at least an hour on the counter, or 30 minutes in the fridge, before you poke the holes.

Make the holes big enough. A fork leaves holes too small for thick pie filling. The round handle of a wooden spoon makes wide channels, so the peach mixture can sink in and leave those pretty golden streaks you see in every slice. Push about three-quarters of the way down, not all the way to the pan.

Peach pie filling and heavy cream in a glass blender jar before blending

Blend until silky. Pulse the pie filling and cream for 20 to 30 seconds, just until smooth and pourable. A few small peach bits are fine, but big chunks will sit on the surface instead of filling the holes. Use an offset spatula to nudge the filling into any holes it misses.

Don't skip the chill time. Four hours in the fridge lets the filling firm up inside the cake so slices hold their shape. Overnight is even better, which makes this an ideal make-ahead dessert for parties.

Add the peach slices last. Fresh peaches brown and canned slices weep juice if they sit on the cake for hours. Pat them dry and arrange them just before serving.

Variations

Peach cobbler poke cake. Use a yellow or spice cake mix, add 1 teaspoon cinnamon to the blended filling, and top the whipped topping with a crumbled cinnamon streusel or crushed graham crackers right before serving for that cobbler crunch.
Peach melba poke cake. Swirl ⅓ cup seedless raspberry jam, warmed until runny, into the peach filling before pouring, then finish the cake with fresh raspberries alongside the peach slices.
Peach jello poke cake. Dissolve a 3-ounce box of peach Jell-O in 1 cup boiling water, stir in ½ cup cold water, and pour it over the poked cake first. Chill 30 minutes, then add the blended peach filling and whipped topping as written.
Peaches and cream cheese. Beat 4 ounces softened cream cheese with ¼ cup powdered sugar, then fold in the whipped topping for a tangy, cheesecake-style frosting.
Bourbon peach. Stir 1 to 2 tablespoons bourbon into the blended filling for a grown-up version that is great for summer cookouts.

Serving Ideas

Serve this cake cold, straight from the fridge, cut into squares with a sharp knife wiped clean between cuts. It is a natural fit for Fourth of July cookouts, potlucks, baby showers and backyard barbecues, since it is made in the pan and travels in a cooler with no fuss.

For a peach-themed dessert table, set it out with a warm Peach Crisp with Canned Peaches or a classic Peach Pie. A scoop of vanilla ice cream on the side never hurts, and a tall glass of iced tea or a 5-Minute Peach Milkshake makes it a full-on peach party. If you're watching points, our Weight Watchers Peach Cobbler is a lighter peach dessert to round out the spread.

Storing & Freezing

Because of the cream and whipped topping, this cake must stay refrigerated. Cover the pan tightly with plastic wrap or a lid and keep it in the fridge for up to 4 days. The cake gets even moister by day two. Add any fresh peach slices only to the pieces you are serving.

You can freeze it, too. Freeze the cake before adding peach slices, either whole in the pan or cut into squares on a tray, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator; don't thaw on the counter. The whipped topping holds up well, though the texture of the cake will be slightly softer after freezing.

Frequently Asked Questions

Can I make peach poke cake with canned peaches instead of pie filling?

Yes. Drain a 15-ounce can of sliced peaches well and blend them with about ½ cup sweetened condensed milk in place of the pie filling and cream. The filling is a little thinner, so pour it slowly and let it soak in.

How far ahead can I make this cake?

Up to a day ahead. Make it through the whipped topping and nutmeg, cover, and refrigerate. Add the peach slices just before serving.

Why didn't the filling soak into the cake?

Usually the holes were too small or the filling wasn't blended smooth enough. Use the handle of a wooden spoon rather than a fork, and blend the pie filling with the cream until it pours easily.

Does peach poke cake need to be refrigerated?

Yes. The cream in the filling and the whipped topping both need to stay cold, so keep the cake in the fridge and don't leave it out for more than 2 hours at a party.

Overhead view of three slices of Summer Peach Pie Poke Cake on white scalloped plates

More Poke Cake Recipes

If you loved this peach version, here are a few more fruity poke cakes to try:

Recipe